Triple Chocolate-Espresso Cheesecake

Recipe by JamesDeansGirl
READY IN: 8hrs 45mins
SERVES: 12-16




  • MAKE THE CRUST: Combine the cookie crumbs, sugar, and melted butter; press the mixture evenly and firmly into the bottom of a greased 9" springform pan.
  • Refrigerate the crust while making the filling.
  • MAKE THE FILLING: Preheat oven to 350*F.
  • Melt the chocolate over very low heat, stirring, until smooth; remove pan from heat and set aside to cool.
  • Using an electric mixer on medium speed, beat together the cream cheese and sugar until light and fluffy.
  • Add the sour cream; blend well.
  • Scrape down the sides of the bowl.
  • Add the eggs and egg yolks, one at a time, blending well after each addition; scrape down sides of bowl.
  • Add the espresso, vanilla, and ground coffee; scrape down sides of bowl.
  • Add the melted chocolate; blend well.
  • Scrape down sides of bowl again; belnd for another minute, until smooth and well combined.
  • Pour the filling into the chilled crust; let rest for 10 minutes.
  • Place the cheesecake pan into a water bath; bake at 350*F for 45 minutes.
  • Turn off the oven and let the cheesecake cool inside for another hour before removing.
  • Meanwhile, MAKE THE GANANCHE: In a small, heavy saucepan, bring the heavy cream to a boil.
  • Pour the cream over the chopped chocolate and let stand for 1 minute.
  • Stir to melt the chocolate.
  • Stir in the espresso; let mixture cool to room temperature.
  • Pour sauce over the cooled cheesecake; remove the cake from the oven and the water bath.
  • Refrigerate the cake for at least 6-8 hours to set before serving.
  • If desired, garnish with dollops of whipped cream and/or chocolate-covered coffee beans.